A talk on food and culture of the Spanish region of Asturias by gastronomy writer Blanca Valencia
Join us for this enriching event where we will delve into the intricacies of Asturian cuisine, answer intriguing questions, and embark on a captivating journey through the food and culture of this unique region.
This talk, presented by food writer Blanca Valencia, aims to showcase the vibrant food culture of Asturias. We will explore the region's best sidrerias (cider houses), renowned restaurants and producers, and you will have the opportunity to learn about the fascinating cheeses from the region and meet Aitor Vega, the mastermind behind Asturian cheese promotion.
One of the highlights of the event will be the deconstruction of the iconic dish, fabada asturiana—a hearty bean stew infused with flavors of pork, black pudding, and saffron.
Our exploration of Asturian gastronomy will encompass diverse settings, from savouring meals in mountain refuges nestled within the Picos de Europa National Park to indulging in the culinary delights of glamorous restaurants in Gijon and Oviedo.
Moreover, we will delve into the realm of Asturian pastries, such as carbayones and moscovitas, and gain insight into the profound influence of dairy on the region's delectable desserts, including the mythical rice pudding.
An integral part of the experience will be understanding the unique tradition around Asturian cider and knowing the best food markets, as well as exploring the contributions to the culinary world of some of the most successful Spanish chefs, including José Andrés and Nacho Manzano.
